Name: Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon paprika; ½ teaspoon garlic powder; Salt and pepper to taste; 1 tablespoon butter; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; 4 cups fresh spinach, roughly chopped; ½ cup sun-dried tomatoes, drained and chopped; ½ teaspoon red pepper flakes (optional); 1 cup shredded mozzarella cheese

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If you’re craving a dish that tastes restaurant-worthy but comes together easily in your own kitchen, Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is about to become your new go-to. Tender, golden chicken breasts are wrapped in luscious cream sauce, bursting with fresh spinach and the tangy pop of sun-dried tomatoes, all beneath a golden blanket of bubbling mozzarella. It’s pure comfort food with a little flair—weeknight-friendly, yet impressive enough for guests. Every bite is so satisfying and packed with flavor, you just might find yourself making it again before the week is out!

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes serves a purpose, creating layer after layer of irresistible flavor and texture. These humble yet essential items all work their magic to produce a meal that’s both stunning and simple.

Chicken breasts: Tender boneless, skinless chicken is the perfect blank canvas for all the rich sauce and flavors.
Olive oil: Adds flavor and helps the spices cling, while ensuring a lovely golden sear.
Paprika: A subtle smokiness and gorgeous color for your chicken.
Garlic powder: Enhances the savory depth without overpowering the sauce.
Salt and pepper: The fundamental duo that brings out the best in every bite.
Butter: Gives the sauce a silky richness and classic flavor foundation.
Fresh garlic: When sautéed, this brings the most incredible aroma to your creamed spinach.
Heavy cream: The secret to a dreamy, thick sauce that feels downright luxurious.
Parmesan cheese: For a nutty, salty kick that blends seamlessly into the sauce.
Fresh spinach: Wilts into the cream sauce, adding gorgeous color and a healthy touch.
Sun-dried tomatoes: Packed with concentrated flavor and a little tang to brighten up the dish.
Red pepper flakes (optional): Adds a tiny hint of heat to lift all the other flavors—you can skip or adjust to taste!
Shredded mozzarella cheese: For that golden, melty blanket that makes everyone’s eyes light up.

How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F (190°C), so the temperature is just right when you’re ready to bake. Lightly grease a baking dish to keep everything from sticking and to make sure those scrumptious juices don’t get left behind!

Step 2: Season and Sear the Chicken

Pat your chicken breasts dry, then rub them with olive oil, paprika, garlic powder, salt, and pepper. This quick marinade infuses the meat with flavor, and the olive oil helps achieve a beautiful golden color. Sear the chicken in a hot skillet for just 2–3 minutes per side. You’re not cooking them through at this stage—just locking in juices and starting that irresistible browned crust.

Step 3: Prepare the Creamed Spinach Sauce

In the same skillet (don’t clean it, those flavorful brown bits are gold!) melt your butter and sauté the minced garlic until fragrant. Pour in the heavy cream and stir in the Parmesan, letting it gently thicken for a few minutes. Next, add the spinach and chopped sun-dried tomatoes, plus the red pepper flakes if you love a bit of zing. Stir until the spinach wilts into the creamy sauce, turning it a gorgeous green flecked with bits of tomato.

Step 4: Smother and Bake

Transfer the seared chicken to your prepared baking dish, then pour the creamed spinach and sun-dried tomato sauce generously over the top, completely blanketing each piece. Scatter shredded mozzarella over everything, making sure every inch will be covered with gooey cheese once it’s baked.

Step 5: Bake to Perfection

Slide the dish into your preheated oven, and bake for 20–25 minutes. The chicken will finish cooking, the cheese will melt into a golden, bubbling topping, and your whole kitchen will smell absolutely irresistible. Let the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes rest for a few minutes before serving—this helps the juices settle and makes every serving just right.

How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Garnishes

A simple sprinkle of chopped fresh parsley or basil on top brings a flash of freshness and color. For a special touch, add another dusting of Parmesan or a crack of black pepper right before serving.

Side Dishes

This dish practically begs to be served with something that soaks up all that velvety sauce! Try it with fluffy rice, buttery mashed potatoes, or a hunk of crusty bread. For a lighter take, a crisp green salad with lemony vinaigrette makes a bright counterpoint to the creamy richness.

Creative Ways to Present

You can slice the chicken and serve over pasta, spoon it onto toasted baguette slices as a decadent open-faced sandwich, or even layer it with roasted veggies for a cozy, colorful platter. However you serve it, Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes always steals the show!

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes will keep happily in the refrigerator for up to 3 days. Store the chicken and sauce together in an airtight container to keep everything moist and flavorful.

Freezing

If you want to freeze for later, let the baked chicken cool completely, then wrap portions tightly or place in a freezer-safe container. It will keep its magic for about 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover and cook in a 350°F (175°C) oven until hot and bubbly again, about 15–20 minutes. You can also microwave individual portions, but be sure to reheat gently so the chicken stays tender and the sauce smooth.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a flavorful and juicy alternative, and stand up very well to the creamy sauce. Just be sure to adjust the baking time if your pieces are particularly thick.

Is there a way to lighten up the recipe?

For a lighter version, you can swap some or all of the heavy cream for half-and-half, and use reduced-fat cheese. The sauce will still be creamy and delicious, just a little less rich.

Do I need to use fresh spinach?

Fresh spinach gives the sauce a great texture and vivid color, but you can substitute frozen spinach in a pinch. Thaw and squeeze out any excess water before adding it to the pan so your sauce stays thick and dreamy.

Can I make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes ahead of time?

Yes! You can assemble the dish a day in advance and store it covered in the refrigerator, then bake it right before serving. Wait to add the mozzarella until just before baking for the best melt and texture.

How do I know when the chicken is fully cooked?

The most foolproof way is to use an instant-read thermometer; the thickest part should read 165°F (74°C). The cheese will be beautifully melted and the sauce bubbling when it’s ready!

Final Thoughts

I hope you fall in love with this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes as much as I have. It’s just the kind of cozy, crowd-pleasing meal that’s sure to put a big smile on anyone’s face. Gather your ingredients, embrace the irresistible aroma, and get ready for a new family favorite!

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful recipe for Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, combining tender chicken breasts with a rich, creamy spinach and tomato sauce topped with melted mozzarella cheese.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste

For the Creamed Spinach:

1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
4 cups fresh spinach, roughly chopped
½ cup sun-dried tomatoes, drained and chopped
½ teaspoon red pepper flakes (optional)
1 cup shredded mozzarella cheese

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Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a baking dish. Season chicken with olive oil, paprika, garlic powder, salt, and pepper.
Sear Chicken: Sear chicken in a skillet over medium-high heat for 2–3 minutes per side. Transfer to the baking dish.
Make Creamed Spinach: In the same skillet, sauté garlic in butter. Add cream and Parmesan. Cook until thickened. Add spinach, sun-dried tomatoes, and red pepper flakes. Cook until spinach wilts.
Assemble and Bake: Pour creamed spinach over chicken. Top with mozzarella. Bake for 20–25 minutes until cooked through and cheese is bubbly. Rest before serving.